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Welcome to The Captain’s Kitchen

The Captains Kitchen will showcase seafood recipes at the pace of approximately one per week. The sources for the recipes are wide and varied. Some are from guides I know, others from chefs, cooks, friends, and some from rather famous cook book authors. Perhaps some will come from you, our readers, as we welcome your favorite seafood recipes, which we will cook up in the Captains Kitchen or Grill area and take some non professional photos of, and present to future readers.

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We are beginning the series with the presentation of several hot & spicy seafood dishes from the Caribbean. Many of these recipes were sent to me by my friend and fellow editor, Dave DeWitt of the Fiery-Foods & Barbecue Super Site, and producer of a plethora of cookbooks among which was one of my favorites, the Caribbean Cookbook. No longer in print we will recreate the recipes in the Captains Kitchen add them to the web site and pass them along. Each will be archived, downloadable, and printable.

The recipes that we will share in the Captains Kitchen series involve some preparation and forethought. These are not necessarily 30 minute meals, although many can easily be put together in that amount of time assuming the ingredients are at hand. Some recipes require an effort a day or even two ahead of the date of service. It is worth every minute to turn out a delicious, nutritious and visually pleasing meal.

If you’re too busy to cook, sit and enjoy conversation over a meal and a bottle of your favorite beverage you’re booking yourself way too tight. Slow down. Take some time. Sip your wine and try out some of the following seafood recipes.

Captain B.K. Ankrum - editor

Downloadable and printable version.

Escoveitched Fish
Recipe from the Caribbean Cookbook by Dave DeWitt
Introduction by: Capt. B.K. Ankrum

Generally speaking I don't think of serving or munching on a pickle with fish, unless it happens to be mixed up in a smoky fish spread, so, when I hear pickled fish, the term conjures up all kinds of evil visual s or apothecary like jars full of fish heads and other scary parts. The following recipe does not produce such an exaggerated visual nor does it produce similar taste results as do some far Eastern versions of pickled fish. This stuff is really good! The pickling broth is freshly prepared and light in the vinegar department but heavy on veggie and chile flavors. Add fresh Hog Snapper, caught locally here in the St. Petersburg, Florida Gulf area and you have yourself a real culinary treat. - Mangiamo!

This recipe is definitely in a pickle! This tasty preserving technique was brought to the Caribbean courtesy of the Spanish. While this method is popular on most of the islands, this dish is one of the highlights while visiting Old Harbor and Port Royal in Jamaica, where the "fish ladies" compete for business.

1 Scotch bonnet chile (or habanero), seeds and stem removed, minced
3 green bell peppers, seeded and sliced
2 medium onions, thinly sliced
3 carrots, peeled and thinly sliced
Bay leaf
1/2 inch slice fresh ginger root, finely chopped
6 peppercorns
Salt
2 cups water (to kick it up a notch chicken or vegetable stock may be substituted)
2 tablespoons olive oil
6 tablespoons vinegar
3 tablespoons olive oil for frying
2 pounds hog snapper (or substitute king fish) skinned and filleted
Stuffed olives for garnish

In a medium sauce pan, combine the chile, bell peppers, onions, carrots, bay leaf, ginger, peppercorns, and salt with the water. Cover the pan and simmer for about 30 minutes.

Add the olive oil and vinegar and simmer for a minute or two longer. Turn off the heat and set aside.

Heat the olive oil in a large, heavy frying pan and sauté the fish fillets until they are lightly browned on both sides; be careful not to overcook.

Drain the fish and arrange it in a warmed shallow serving dish; pour the hot sauce over the dish and serve warm.

Downloadable and printable version.

Serves: 4 Heat Scale: Hot

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Ingredients

Ingredients 2

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